These scones pair perfectly with a hot cup of coffee on a cold morning.
I love how perfectly portioned these scones are. Since they’re small, they make a great mid-morning snack.
These scones taste a bit like a biscotti with how dry and crunchy they are. If you make them, you’ll want to have some coffee or milk with them.
I used to always choose a chocolate chip scone whenever I had the chance at bakeries and coffee shops. I’m glad I gave that up, but I’m even more glad that I’ve finally found a much healthier alternative.
It’s unbelievable that they’re completely refined sugar-free! They’re perfectly sweet, but not overly sugary, like bakery scones.
I could literally eat one… or two of these scones every day.
These scones are:
Wonderfully crunchy and dry
Completely refined sugar-free
Amazing with coffee, milk or tea
If you’re a breakfast pastry lover like me, you’re gonna love these!
- 1 cup whole wheat flour
- ½ cup almond flour/almond meal
- 1½ teaspoon baking powder
- ½ teaspoon salt
- 1 large egg
- ¼ cup coconut oil, room temperature
- ⅓ cup plain Greek yogurt
- ⅓ cup + 1 Tablespoon pure maple syrup
- 2 teaspoons pure vanilla extract
- ¼ cup chocolate chips
- ½ teaspoon unsweetened almond milk (for tops)
- Preheat oven to 425 degrees F. and line a baking sheet with parchment paper. Set aside.
- In a large bowl, whisk dry ingredients.
- In a medium bowl, whisk egg.
- Add egg and coconut oil to dry ingredients and stir to combine.
- Add Greek yogurt, maple syrup and vanilla. Stir until combined and crumbly.
- Add chocolate chips.
- Use your hands to form dough into a 1-inch tall circle on the lined baking sheet.
- Brush almond milk on top, covering all shown surfaces.
- Use a large, very sharp knife to cut 8 equal pieces. Separate the pieces slightly.
- Bake 16-21 minutes, or until lightly browned on tops.
- Let cool completely before serving. Store in an airtight bag in room temperature.